A Mail deliveries
Order by 4 pm = delivery the next working day.
Free delivery
From CHF 100 purchase
-
MenuBack
-
Online Store
-
-
-
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Decorative mats
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Brushes & Tweezers
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Measuring cup
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Schablonen & Stencils
-
-
-
-
-
-
-
-
-
-
-
Courses
-
-
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cooking courses
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
- Online Shop
-
- Novelties
- Sale
- Gifts Cards
- Stencils & Stencils
- Chocolate and pralines
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
- Couverture
- Cakes & Pies
- Ice cream
- Bread
- Macarons
- Hearty
- Recipe booklets & books
- Cupcakes
- Dessert
- Cake Pops
- Edible decorations
- Fillings & Ingredients
- Glucose & Sorbitol
- Cocoa beans
- Baking chocolate
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Milk powder
- Flours & baking ingredients
- Chocolate coating & chocolate
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
- Food Colors
- Auxiliary means
- Spouts & piping bags
- Fondant, marzipan, flower paste
- Bakeware
- Aprons & Potholders
- Cookie cutters
- Season
- Candles
- Party accessories
- Cocktail
- Cookie & cookie tins
- Tableware
Hollow balls for truffles
There are 16 products.
Active filters
Truffles or praline hollow spheres are a wonderful material for you if you are a fan of real, fine chocolate and want to express yourself in your own creations.
When you create chocolate creations, you are acting as a chocolatier, quite an ambitious claim: The professional chocolatier is a trained confectioner who, after training, specializes in processing chocolate. It takes years of experience for the master chocolatier to master the craft perfectly, to find his or her own language and to process chocolate in many nuances of flavor into beautifully shaped works of art. Because such chocolate art also costs a lot of time, individually hand-wrapped truffles, for example, used to be almost unaffordable for ordinary people ...
This changed in 1970: Rudolf Läderach, founder of Läderach Chocolatier Suisse, invented a process to produce hollow praline balls with thin walls by machine. Just the right protection for fine truffle filling, but with tolerable effort to produce ... so it was possible for chocolate confectioners to concentrate on the delicious filling in the truffe pralines and to give this crowning glory of the chocolate craft to chocolate enthusiasts at affordable prices.
Today, the praline hollow spheres are no longer reserved for professional chocolatiers ... but also you can buy the practical hollow molds to make your own truffle chocolates in quite a few flavors. A good idea for any true chocolate fan, because chocolates are the crowning glory of the chocolate craft, and truffles are the queens of chocolates. Such a good idea that the truffe is known and loved all over the world: Swiss snack on truffles and Italians tartufi, Finns rave about tryffeli and Portuguese for trufas, Dutch compose truffels and Poles trufles ...
The praline hollow body gives a home to a chocolatey base mass that can accommodate all the tastes and flavors that harmonize with chocolate. A home of light or dark chocolate of excellent quality, in harmonious complement or as a deliberate contrast. With pralines hollow spheres you can make professional-looking truffles, but also completely different and surprising filled chocolate busts at home with a time investment that is very pleasant in relation to the result. All the necessary accessories for your self-imagined and self-made chocolate works of art can also be found right here in the store.